• 6‐8 boneless MacFarlane pheasant breasts
  • Herbs de Provencal
  • garlic powder
  • fresh ground black pepper
  • 1 pound Mascarpone Cheese at room temp
  • 12 ounces Crumbled Buttermilk Blue Cheese
  • 1 cup roughly chopped walnuts
  • 2 cups WI sweetened dried cranberries
  • 1 tablespoon minced garlic
  • 1 teaspoon seasoned salt
  • 2 cups Green Grapes, halved

Light the charcoal or gas grill; bring to medium high temperature. Lay out MacFarlane pheasant
breasts on platter; liberally apply Herbs de Provencal, garlic powder and black pepper, allowing
to rest for about 10 minutes before grilling. Once grilled, cool breast meat, remove and discard
skin, then roughly chop. In a large mixing bowl, combine cheeses, walnuts & cranberries,
seasoning to taste. Add cooled, chopped pheasant and mix thoroughly. Just prior to serving, fold
in grapes. This recipe blossoms with a day or two in the refrigerator; bring to room temperature
prior to serving.
Serving option:
Omit grapes and serve in phyllo cups as an appetizer.
This recipe is written for restaurants for a group of 15‐20 people as an appetizer.
Please modify if your group is smaller.

Yield: 10-15 servings
Recipe courtesy of Chef Yoinai DeKunze

Want More


MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.